This weekend we went out to Hamilton to visit our dear friends Micheal & Tanya (whom you may remember from other delicious adventures such as Tanya’s Caesar Salad & Arepas). Michael has been following my Baby Cheese Updates on Instagram, and asked if one of the Baby Cheeses would be ready for sampling on Saturday.

All week, I hoped that the cheeses would be ripe enough — and on Saturday morning I went off to cheese class. One of my classmates brought one of her cheeses and cut into it, and right then and there I knew I had to cut into one of my own cheeses ASAP. So when I left the city to go visit our friends, Cooler Cheese #3 came with me!

To treat it with the ultimate respect, we put it on a cheese board with some blue cheeses, pickles, apple, fig & onion chutney, gluteny toast slices, and gluten-free flatbread slices. The cheeses, clockwise from 12 o’clock were: Valdeón, Roquefort, My Baby Cheese, Stilton, and St. Agur.

It tasted fresh, like grass, clover, and sweet milk. It wasn’t oozy or runny like I like my Camemberts, but it was definitely creamy. The flavour was perfectly balanced with just the right amount of salt/sweet/savoury.

You can see that in one spot, it got little pockets of the bloomy white pencillium mold inside the paste of the cheese: